A corner of the Mashing Room at the Mitchells and Butlers Cape Hill Brewery, Smethwick, West Midlands. 'The malt is drawn from the store-bins by a wonderful system of Archimedian screws...thence to the mill-room, where it passes between chilled-steel rollers and, a grist, is thoroughly mixed with water at a particular temperature by means of a mashing-machine. Falling into the mash-tun, the malt starch is converted into malt sugars. After standing, this malt extract, or wort as it is technically called, is drawn off into coppers.'